seafood paella in pot close up featured

Wow the Crowd Seafood Paella


  • ¼ cup olive oil
  • Salt and pepper
  • ½ teaspoon paprika
  • ¼ teaspoon oregano
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 4 garlic cloves, chopped
  • ½ cup parsley, chopped
  • 3 cups short grain rice
  • 5 cups chicken stock
  • Generous pinch saffron
  • 1 can whole tomatoes, 15 ounce, drained and hand crushed
  • 1 pound mussels, cleaned
  • 1 pound jumbo shrimp, peeled and de-veined
  • ½ pound calamari, cleaned, bodies cut into rings
  • ½ cup peas
  • Lemon wedges


Toss the shrimp with 1 tablespoon of olive oil, paprika, oregano, ¼ teaspoon salt and pinch of pepper. Let them marinate for an hour.

Add 2 tablespoons of olive oil to a 5 QT SmartSteam™ or another paella pan and heat it over medium heat. Stir in the onions, garlic, parsley and red pepper and sauté until the vegetables are softened, about 3 minutes. Add the tomatoes and cook until the mixture starts to caramelize. Fold in the rice and stir to coat the grains. Pour the stock and saffron into the pan and simmer for 10 minutes. Nest the shrimp and mussels into the rice mixture and cook for about 8 minutes. Gently shake the pan to move the rice around and then add in the calamari for the last 15 minutes. Lastly, add in the peas, more chopped parsley and the lemon wedges.


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